I developed the concept from inception through to successful market launch within a dynamic quick-service trading environment.

Product & Concept Development

Led the end-to-end research and development of the brand’s food offer, including formulation of dough variants, product architecture, and menu engineering. Balanced culinary appeal with operational simplicity and commercial viability to create a distinctive, scalable proposition.

Operational Design

Developed full back-of-house kitchen design and workflow mapping to support throughput and team efficiency. Delivered SOPs, preparation guides, and service protocols to ensure consistency, reduce training time, and enable repeatable execution across multiple sites.

Sourcing

Defined sourcing strategy and supplier alignment to meet quality standards and targeted gross profit margins. Built an ingredient sourcing model optimised for taste, scalability, and margin protection, ensuring robust cost control without compromising on product integrity.